How to Reheat Porto's Potato Balls

Last checked: October 16, 2026

Most people who buy Porto's Potato Balls buy too many. It's hard not to when a dozen costs $16.75 at the counter.

The problem comes the next day, when a cold Potato Ball from the fridge has a soft crust and a dense, chilly center.

You can bring them back close to fresh. The trick is dry heat and a little patience. Here's what works, what doesn't, and how to store them safely in the first place.

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First, which Potato Balls do you have?

There are two kinds, and they need different handling.

Fried Potato Balls from a Porto's bakery are fully cooked. You're reheating them, which means bringing a cooked food back up to temperature without drying out the filling.

Bake at Home Potato Balls arrive frozen and unbaked. Those aren't leftovers. You bake them from frozen using Porto's instructions, which are covered further down.

This guide is mostly about the first kind.

Store them right, or don't bother reheating

A Potato Ball is mashed potato wrapped around Rosa Porto's picadillo, a Cuban-style ground beef filling.

That means it should be handled like any cooked meat dish. The USDA's guidance for leftovers applies here:

• Refrigerate within two hours. If they've been sitting out at a party for longer than that, throw them out. If it's hotter than 90°F outside, the limit drops to one hour.
• Eat within three to four days. That's the safe window for cooked leftovers in the refrigerator.
• Freeze for longer storage. Frozen leftovers keep their best quality for about three to four months.
• Reheat to 165°F. Use a food thermometer in the center of one ball if you want to be sure.

Store them in a covered container or wrapped tightly.

Don't stack them in a sealed container while they're still hot, because trapped steam softens the crust.

Best method: the oven

The oven gives the most even result and the crispiest crust. It's also the right choice if you're reheating more than a few.

1. Preheat your oven to 350°F. That's the same temperature Porto's uses for baking its frozen Potato Balls, and it heats the center without burning the panko coating.
2. Line a baking sheet with parchment or foil. If you have a wire rack, set it on the sheet and put the Potato Balls on the rack. Air circulating underneath keeps the bottoms from going soggy.
3. Space them out so they don't touch.
4. Heat refrigerated Potato Balls for about 10 to 15 minutes, until the outside is crisp and the center is hot.
5. Let them rest for a couple of minutes. The filling stays hotter than the outside.

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Cut one in half to check. The picadillo should be steaming, not lukewarm.

Fastest crisp method: the air fryer

An air fryer is the best option for two to six Potato Balls. It crisps the crust faster than any other method.

1. Preheat the air fryer to 350°F if your model has a preheat setting.
2. Put the Potato Balls in a single layer with space between them. Don't pile them.
3. Heat for about 5 to 8 minutes, shaking the basket or turning them halfway.
4. Check the center. Bigger air fryers and smaller baskets heat differently, so your first batch will tell you how your machine runs.

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If the crust is browning too fast before the middle is hot, drop the temperature to 325°F and add a couple of minutes.

Small batch: the toaster oven

A toaster oven works the same as a full oven, just smaller. Use 350°F and start checking at around 8 minutes.

Because the heating elements sit closer to the food, turn the Potato Balls once halfway through so one side doesn't get too dark.

Last resort: the microwave

The microwave heats the inside fast but turns the panko crust soft and a little rubbery.

If it's your only option, it still works for food safety.

A better way to use it: microwave a Potato Ball for 30 to 45 seconds to start warming the center. Then finish it for a few minutes in a hot skillet, toaster oven or air fryer to bring the crust back.

You get speed from the microwave and crunch from the dry heat.

Don't microwave them for long stretches. The potato dries out and the edges get tough.

Reheating from frozen

If you froze bakery Potato Balls, you don't have to thaw them first. The USDA says frozen leftovers can be reheated without thawing.

Use the oven at 350°F and plan on roughly double the time, around 20 to 25 minutes, turning them once. Check the center with a thermometer.

Frozen Potato Balls are the ones most likely to be hot outside and cold inside if you rush them.

Baking Bake at Home Potato Balls

If yours came from Porto's Bake at Home store, follow the card in the box:

1. Preheat the oven to 350°F.
2. Line a baking sheet with the parchment Porto's includes.
3. Place the frozen Potato Balls at least half an inch apart.
4. Bake on the middle rack for 20 to 30 minutes in a conventional oven or 15 to 25 minutes in a convection oven, until golden brown. Check five minutes early.
5. Let them cool for about 15 minutes before eating. The filling holds heat much longer than the crust.

Don't thaw them first. Most Bake at Home items are meant to go straight from the freezer to the oven.

What about the seasonal Potato Balls?

The same methods work for Porto's other versions, including the Cheese & Spicy Pepper Potato Ball and the fall-only Turkey & Gravy Potato Ball.

The Turkey & Gravy version has a looser gravy filling, so give it the full resting time after reheating. That filling gets very hot.

For more on the holiday lineup, see our Thanksgiving pre-order guide.

Serving them at a party

If you're setting out a tray, reheat in batches instead of all at once.

A tray of warm Potato Balls disappears quickly, and the second batch will be crisper than ones that sat out for an hour. Keep the two-hour rule in mind for anything left on the table.